Sauteed Cod Provencale

• 1 1/2 tablespoons olive oil
• two 1/2-inch-thick pieces of cod fillet (about 6 ounces each)
• 2 plum tomatoes, peeled, and seeded, and diced
• 2 Kalamata or other brine-cured blacked olives, pitted and sliced thin
• 1/4 teaspoon fresh thyme leaves or a pinch of crumbled dried
• 2 fresh large basil leaves, sliced thin

1. In a non-skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it saute the cod, seasoned with salt and pepper, for 30 seconds.
2. Sprinkle the cod with the tomatoes, the olives, and the thyme, reduce the heat to moderately low, and cook the mixture, covered for 2 minutes.
3. Scatter the basil over the fish, drizzle it with the remaining 1/2 tablespoon oil, and cook it, covered, for 1 minute, or until it just flakes.

olive oil, cod fillet, tomatoes, thin, thyme, basil

Taken from www.epicurious.com/recipes/food/views/sauteed-cod-provencale-12513 (may not work)